Salmon with Rosemary and Lemon

Heather says:
This method of baking is fast and simple. If you can fold foil around salmon, you’ve got it in the bag. If you don’t care for rosemary try dill, basil, or cracked black pepper. As an added bonus, the rosemary makes for a fancy schmany picture, eh?

Salmon with Lemon and Rosemary

Ingredients:

Salmon

olive oil

salt

lemon, sliced thinly

two sprigs of rosemary

Preheat the oven to 400F.

Place the salmon in the center of a large square of aluminum foil. Drizzle with a scant amount of olive oil, then sprinkle lightly with kosher salt.

Placing the sprigs on the lemon slices helps keep the rosemary from becoming overpowering.

Place the lemon slices on top of the salmon, and the rosemary sprigs on top of the lemon.

Fold the sides of the aluminum foil over the salmon and pinch closed.

Pinch the seam tightly closed, to ensure moist and flavorfull salmon.

Place the foil bag seam side up on a baking sheet and bake for 10 minutes plus 10 minutes for each inch of thickness.

14 Comments

We loved this recipe. Super easy, tasty and so much healthier than my regular fare. I used frozen salmon for this recipe and did need to cook longer than the recipe states.

The amt of yogurt in this recipe is just a smigen less than one small individual cup of yogurt, so i just used the whole cup to make it even easier and avoid having a large container of plain yogurt go bad. (I don’t eat alot of plain yogurt). I also doubled the amt of garlic. I probably could have even put more garlic in the sauce.

This did not turn out well for me. I don’t usually cook, and I thought this would be simple enough to begin with. Not sure what I did wrong. I cooked it on the grill on a medium setting, instead of in the oven at 400 degrees. Otherwise, I followed the instructions exactly. I ensured the aluminum folds of the foil were tightly pinched closed all over. But, I ended up having to toss a huge plate-sized cut of salmon. It came out as tasty as a rubber tire.

My salmon was only an inch thick. I was unsure if I was supposed to cook it 10 minutes, in general, and then 10 more minutes for that inch, or if the 10 extra minutes instructed to be added, according to the recipe, was meant for any additional inches when using thicker cuts of salmon.

Grilling and baking provide two different kinds of heat. Grilling is direct heat and will cook the surface closest to the heat source much more quickly than in the oven. Think of it this way, once the oven is preheated the air is at 400F and the thermostat turns the heat source off, only cycling on to return the air to the set temperature. The hot air heats the food and the surfaces touching the food (in this case the foil). When grilling, the heat source is continually emitting heat which is transferred to the food.

Next time check the fish after 10 minutes, approximately half the time it takes to bake. I’m sorry you had poor results.

Wow, what an easy recipe. I am pretty much a non-cook. If it doesn’t come in a box or can, already sliced or diced for me, I probably won’t touch it with a 10-foot pole. I found your site today, and it was like the Universe opened up and revealed its secrets.

I love salmon, but, mostly, I’ve only felt I could get it by paying an arm and a leg in a restaurant. Now I feel free to try it on my own.

I’m checking this out soon. Thanks so much for helping a single woman who never learned anything useful growing up at home, other than how to nap ’til noon and watch a lot of TV.